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Chicken and gnocchi soup in a bowl.

Chicken and Gnocchi Soup

You can make this restaurant-favorite soup at home. From start to finish, the recipe takes less than an hour to cook. 1 tablespoon olive oil
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 3 stalks celery, diced (2 cups; 6 ounces)
  • 2 medium carrots, peeled and shredded or diced (1 ½ cups shredded; 4 ounces)
  • 1 medium onion, diced (1 cup, 4 ounce)
  • 4 cloves garlic, minced or put through a garlic press (about one tablespoon)
  • 2 teaspoons dried basil
  • 1 teaspoon thyme leaves
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 6 cups water or low sodium chicken breast
  • 2 teaspoons chicken bouillon base
  • 2 cups cubed or shredded cooked chicken (about 3 chicken breasts)
  • 1 (17-ounce) package potato gnocchi
  • 2 cups baby spinach, chopped
  • 1 cup half and half

Instructions

  1. Heat olive oil over medium-high heat until it shimmers but doesn’t smoke. Add the celery, carrots, and onion. Cook until the onions start to soften, about three minutes. Stir frequently as the vegetables cook.

    Add the garlic, dried basil, dried thyme, black pepper, and salt. Stir to combine. Cook for another minute or so.

  2. Add the water or chicken broth and chicken bouillon. Stir to combine. Bring to a boil. Once it reaches a boil, reduce the heat to medium-low and simmer for 20 minutes or until the vegetables are tender.

  3. Stir in the cooked chicken, gnocchi, half and half, and baby spinach. Stir until the spinach is wilted. Simmer for 10 minutes or until the gnocchi is tender.

  4. Serve and enjoy. Store cooled, leftover soup covered in the refrigerator for up to three days. Or freeze for up to three months. (Frozen and reheated gnocchi are very soft when reheated.)